Fried corned beef Reuben sandwich
Go the extra mile for a delicious fried sandwich – including homemade pickle and a spicy sauce – but you could easily adapt any part of this recipe and serve it with bought gherkins or the like.
Ingredients
For the pickles
- 1 cucumber, thinly sliced
- ½ onion, thinly sliced
- 1 tsp celery seedsÌý
- 1 tbsp yellow mustard seedsÌý
- ½ tsp ground turmericÌý
- 300ml/10fl oz cider vinegarÌý
- 200g/7oz caster sugarÌý
For the sauce
- 2 tbsp mayonnaiseÌý
- 2 tsp tomato ketchupÌý
- 1 tbsp horseradish cream
- few drops TabascoÌýsauce
- 1 tsp Worcestershire sauceÌý
- 2 shallots, finely chopped
- 1 tsp sweet smoked paprika
For the friedÌýcorned beef Reuben sandwich
- 4 slices white bread
- 1 x 340g tin corned beef, thinly sliced
- 3 tbsp sauerkrautÌý
- 4 slices Swiss cheeseÌý
- vegetable oil, for frying
For the coating
- 100ml/3½fl oz full-fat milkÌý
- 50²µ/1¾´Ç³ú plain flourÌý
- 2 free-range eggs, beaten
- 1 tsp caraway seedsÌý
- freshly ground black pepperÌý
Method
To make the pickles, place the cucumber, onion. celery seeds, mustard seeds and turmeric together in a bowl and mix well.
Bring the cider vinegar and sugar to the boil in a small saucepan. Once the sugar has dissolved and the liquid is warm, pour it over the cucumber and onion mixture. Mix well to coat and set aside for at least an hour.
To make the sauce, mix all the ingredients together in a small bowl.
To make the friedÌýcorned beef Reuben sandwich, construct two sandwiches using the bread, corned beef slices, sauerkrautÌýand two slices of cheese for each sandwich.
To make the coating, pour the milk into a shallow bowl, place the flour in another bowl and the eggs and caraway seeds together in another. Press the edges of each sandwich together and dip first in the milk, then the flour and then the egg.
Heat a dash of oil in a frying pan and fry each sandwich on both sides until crisp and golden-brown.
To serve, cut the sandwiches in half, top with freshly ground black pepper and serve with the pickles and sauce.
